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EGGS STYLES!
EGGS ALL AROUND
BREAKFAST MEATS!
CONDIMENTS!
CARBS?
100
THE STYLE OF EGG WHEN IT IS COOKED ON ONE SIDE AND LEFT TO MIMIC THIS PART OF OUR SOLAR SYSTEM.
SUNNY SIDE
100
BEST USED FOR POACHED EGG
AA GRADE
100
MOST POPULAR BREAKFAST MEAT
BACON!!!!
100
THE NATURAL PANCAKE AND WAFFLE TOPPING
MAPLE SYRUP
100
WHAT TYPE OF BREAKFAST BREAD IS EITHER CAKE OR RAISED.
DOUGHNUTS
200
THIS TYPE OF EGG IS COOKED ON ONE SIDE AND FLIPPED OVER , AND KEPT COOKING TO THE POINT THE YOLK IS COMPLETELY SOLID
OVER HARD
200
BEST USED FOR SCRAMBLED EGGS ,MOSTLY USED IN MASS PRODUCTION.
B GRADE
200
IT NOT REAL PORK BELLY BUT ITS FROM CANADA.
CANADIAN BACK MADE FROM PORK LOIN
200
TOMATO CONDIMENT USED ON EGGS AND HASH BROWNS.
KETCHUP
200
WHAT TYPE OF BREAKFAST BREAD IS A QUICK BREAD AND ARE USUALLY SINGLE SERVING
MUFFINS
300
TYPE OF EGG FRIED EGG THAT GOLDILOCKS WOULD LOVE (NOT TO EASY- NOT TO HARD)
OVER MEDIUM
300
USED FOR SIMMERED EGGS (HARD OR SOFT COOKED)
A GRADE
300
CAN BE MADE IN PATTIES OR LINKS
SAUSAGES
300
DOUBLE JEOPARDY A POPULAR SPREAD FOR BAGELS MADE FROM PROCESSED MILK
CREAM CHEESE
300
TYPE OF BREAKFAST BREAD THAT ARE MADE FROM YEASTED ,SWEETENED DOUGH WITH BUTTER
PASTRIES AND DANISHES
400
A FULLY SUBMERGED EGG SIMMERED WITHOUT ITS SHELL. (USING VINEGAR)
POACHED
400
THE OFFICIAL NAME OF THE WHITE PART OF THE EGG
ALBUMIN
400
WHAT PART OF THE PIG IS BACON
PORK BELLY
400
POPULAR FRUIT TOPPING FOR WAFFLES
STRAWBERRIES
400
TYPE OF QUICK BREAD THAT YOU USE A UNI-TASKER MACHINE. CREATES CRISPY OUTSIDE , FLUFFY INSIDE
Waffles
500
TYPE OF EGG DISH COOKED IN A RAMEKIN,USUALLY LINING THE BOTTOM WITH HAM.
SHIRRED EGG
500
THE YOLK IS MADE MOSTLY OF THIS (WHY IT TASTE SO GOOD) (WHY PEOPLE SEPARATE IT )
FAT
500
WHAT IS THE VOCABULARY WORD, THAT DESCRIBES WHEN EGG WHITE START TO STIFFEN AND BECOME SOLID
COAGULATION
500
POPULAR STYLE OF WAFFLES
BELGIUM
500
A POPULAR POTATO SIDE DISH
HASHBROWNS